DIY Pizza Dough

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It’s USE IT UP month!
I have a lot of shredded cheese and packs of pepperoni… so, a pepperoni-onion-mushroom pizza it is tonight (thinking taco pizza next week…?)

It is easier to make than you might think and SO much better than store bought!

I can’t remember where I got this recipe, but I have used it for a few years…

Pizza crust:


1 T. yeast (or the 1 of the 1/4 oz packages)
1 cup warm water, not hot
1 t. sugar (I use a small squirt of honey as a sub.)
1 t. salt
2 T olive oil
1 cup wheat flour (or you could use all white)
1 1/2 white flour + extra for kneading
Corn meal

Combine the yeast, water and sugar (or honey) for 5-10 minutes, so you see a foam on top. Meanwhile, combine the salt and flour in a bowl. Add the yeast mixture and olive oil to the flour. Mix well. You will want to knead for a couple of minutes, until it’s firm and not sticky. I find the longer you knead, the less dense it is. Let it rest for 5-10 minutes and roll it out over corn meal (you can skip the resting period, but your dough won’t stay rolled out and you’ll fight it!)

Add toppings and pop into oven at 425 for 15 minutes.

**You can also use the same recipe and make into 8 bread sticks. Same recipe, just add melted butter and garlic salt to tops when done and serve with leftover pasta sauce! (Adjust oven temp to 450 for only 12 minutes).

Yield: 6 servings

DIY Pizza Dough

DIY Pizza Dough

It is easier to make than you might think and SO much better than store bought!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 tbsp yeast (or the 1 of the 1/4 oz packages)
  • 1 cup warm water, not hot
  • 1 tsp sugar (I use a small squirt of honey as a substitute)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup wheat flour (or you could use all white)
  • 1 1/2 white flour + extra for kneading
  • Corn meal

Instructions

Combine the yeast, water and sugar (or honey) for 5-10 minutes, so you see a foam on top.

Meanwhile, combine the salt and flour in a bowl. Add the yeast mixture and olive oil to the flour. Mix well. You will want to knead for a couple of minutes, until it’s firm and not sticky. I find the longer you knead, the less dense it is.

Let it rest for 5-10 minutes and roll it out over corn meal (you can skip the resting period, but your dough won’t stay rolled out and you’ll fight it!)

Add toppings and pop into oven at 425 for 15 minutes.

Notes

You can also use the same recipe and make into 8 bread sticks.

Same recipe, just add melted butter and garlic salt to tops when done and serve with leftover pasta sauce! (Adjust oven temp to 450 for only 12 minutes).

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 312Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 398mgCarbohydrates: 57gFiber: 3gSugar: 1gProtein: 8g

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